Make your Christmas salad decidedly red and green.
|Make a beautiful red-and-green Christmas salad by adding “red” greens to your “green” greens. If you can’t find the more exotic red lettuces (red leaf lettuce, red oak lettuce, red romaine, red mustard greens), most stores carry radicchio, the naturally red-veined chard and baby kale. For more color, add very thin rings of red and green bell peppers and slice crunchy, white water chestnuts into thin disks as “tree ornaments.” Use an elegant vinaigrette: fine olive oil with a sherry or Champagne vinegar in a 3 tablespoons:2 tablespoons proportion. Add a pinch of dry mustard, plus salt and fresh-ground pepper to taste. Click here for a red-and-green salad recipe with an Asian twist, seaweed, cherry tomatoes and sesame (shown in the photo at left). Visit the table of contents of the December issue of THE NIBBLE online magazine for more holiday recipes.|
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